Sardine Casserole

Ingredients

  • 2 cans Season Sardines in Pure Olive Oil (4.375 oz.), drained
  • 2 Tbsp. margarine
  • 2 Tbsp. flour
  • 6 oz. bag wide egg noodles
  • 3 carrots, diced
  • 1 medium onion, diced
  • 1½ Tbsp. olive oil
  • 10 small to medium baby portobello mushrooms, sliced
  • 3 shiitake mushrooms diced
  • 2 tsp. salt
  • 1 tsp. pepper
  • 2 cup low-sodium vegetable stock
  • 1 cup frozen peas

Instructions

  • Make roux by melting the margarine in a skillet. Quickly whisk the flour and melted margarine together and remove from heat.
  • Cook noodles as instructed on packaging. Strain and rinse with cold water.
  • Heal oil on medium to high heat.
  • Sauté onions for 2 or 3 minutes. Then add carrots and sauté another 2 or 3 minutes. Then Add mushrooms, sardines, salt and pepper. Let cook another 2 or 3 minutes.
  • Add roux to mix and stir.
  • For first cup of stock, slowly stir in ¼ cup at a time.
  • For second cup of stock, add ½ cup, stir vigorously and then add remaining stock.
  • Add peas, salt and pepper (1 tsp. mixture), and noodles. Mix well.
  • Bake in a greased 9″ x 13″ or ovenproof casserole dish at 350°F uncovered for 20 minutes.
  • (Optional) For decoration, place some of the casserole into a ramekin. Sprinkle 1 Tbsp. panko breadcrumbs over
    the dish and bake at 350°F for 10 to 12 minutes or till panko is brown.